Hong Shil Yu

Name: Hong Shil Yu (Stewed Fish)
Cuisine: China
Ingredients: ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.; ½ oz. of mushrooms; ½ oz. of pork; ½ oz. of dried salt cabbage; 1 oz. of onions; 1½ lbs. of sole

Stewed Fish

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1½ lbs. of sole
1 oz. of onions
½

Asia
China
Gluten-free

Method

Skin the fish and cook in a large saucepan in boiling oil for 15 minutes. Remove from the oil and drain. Cut the onions, cabbage, pork, mushrooms and lily petals into slices 1½ inches long, put all in a hot oiled pan and cook for 5 minutes. Then add the fish, cover with stock and cook